A little lemon and fresh raspberries turns a plain pound cake into a thing of beauty.
½ cup unsalted butter, at room temperature
1 ¼ cups sugar
1 ½ teaspoons grated lemon zest
3 large eggs
1 teaspoon vanilla
2 cups all-purpose flour, plus additional for pan
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup sour cream
2 cups fresh raspberries
Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
I worked with this recipe.